The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
Integration of intestinal microbiota and metabonomics to elucidate different alleviation impacts of non-saponification and saponification astaxanthin pre-treatment on …
R Song, Y Xu, Z Jia, X Liu, X Zhang - Food & Function, 2022 - pubs.rsc.org
Intestinal microbiota and metabonomics were integrated to investigate the efficiency of non-
saponification or saponification astaxanthin (N-Asta or S-Asta) derived from Penaeus …
saponification or saponification astaxanthin (N-Asta or S-Asta) derived from Penaeus …
Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging
A new biofilm, consisting of gelatin and water soluble chitosan (carboxymethyl chitosan) and
infused with 0.5 mg/mL squid Maillard peptides (F-SMP), was tested as preservative for …
infused with 0.5 mg/mL squid Maillard peptides (F-SMP), was tested as preservative for …
Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders
C Zhong, S Tan, T Langrish - Journal of food engineering, 2019 - Elsevier
Obvious redness generation has been observed in storage and processing for spray-dried
WPI-ascorbic acid powders. The lower limit of detection by human observation is 0.001 g/mL …
WPI-ascorbic acid powders. The lower limit of detection by human observation is 0.001 g/mL …
[HTML][HTML] Saponification to improve the antioxidant activity of astaxanthin extracts from Penaeus sinensis (Solenocera crassicornis) by-products and intervention effect …
R Song, Z Jia, Y Xu, X Zhang, R Wei, J Sun - Journal of functional foods, 2020 - Elsevier
Abstract Astaxanthin (Asta) extracts from Penaeus sinensis by-products showed increased
in vitro antioxidant activity after saponification as compared to the non-saponification Asta …
in vitro antioxidant activity after saponification as compared to the non-saponification Asta …
Novel antibacterial peptides isolated from the maillard reaction products of half-fin anchovy (Setipinna taty) hydrolysates/glucose and their mode of action in …
J Wang, R Wei, R Song - Marine Drugs, 2019 - mdpi.com
The Maillard reaction products (MRPs) of half-fin anchovy hydrolysates and glucose, named
as HAHp (9.0)-G MRPs, were fractionated by size exclusion chromatography into three …
as HAHp (9.0)-G MRPs, were fractionated by size exclusion chromatography into three …
Digestive properties of half‐fin anchovy hydrolysates/glucose M aillard reaction products and modulation effects on intestinal microbiota
R Song, M Shi, L Gu - Journal of the Science of Food and …, 2022 - Wiley Online Library
BACKGROUND The consumption of dietary Maillard reaction products (MRPs) might lead to
positive or negative effects on health. The digestibility of half‐fin anchovy …
positive or negative effects on health. The digestibility of half‐fin anchovy …
Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates
In this study, the ability of a whey protein hydrolysate to exhibit the antimicrobial, antioxidant,
and antihypertensive behavior after combining with a reducing carbohydrate was studied …
and antihypertensive behavior after combining with a reducing carbohydrate was studied …
Different Regulatory Effects of Heated Products and Maillard Reaction Products of Half-Fin Anchovy Hydrolysates on Intestinal Antioxidant Defense in Healthy Animals
M Shi, R Song, L Gu - International Journal of Molecular Sciences, 2023 - mdpi.com
The oxidative state of intestinal tracts of healthy animals were investigated after short-term
intake of half-fin anchovy hydrolysates (HAHp) and their thermal or Maillard reaction …
intake of half-fin anchovy hydrolysates (HAHp) and their thermal or Maillard reaction …
[图书][B] Developing Whey Protein Encapsulated Probiotics and Evaluating Environmental Listeria Using Whole-genome Sequencing
S Minj - 2021 - search.proquest.com
In this study, a novel value-added dairy-based health formulation was developed using
whey protein hydrolysate and probiotic organisms. In the first part of the study, different forms …
whey protein hydrolysate and probiotic organisms. In the first part of the study, different forms …